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by CookWhatHK0 saved
HK-style salted lemon pearl scallops gently poach tenderised scallops with shallot, salted lemon and mirin in kombu-katsuobushi dashi.
Tenderise the pearl scallops by pounding with a meat mallet to loosen the fibres. Set aside.
將新鮮的珍珠貝乾貝用肉錘輕輕拍打，使其質地變得鬆軟，再先放在一旁備用。
In a small pot, combine the shallot strips, salted lemon, cooking wine, mirin, and pepper. Bring to a boil until fragrant. Add the tenderised scallops and cook on the lowest possible heat until the surface turns white. If there is a risk of burning, add a little dashi stock.
取一個小鍋，依序放入紅蔥頭絲、鹹檸檬末、酒、味醂以及少許胡椒粉。將這些材料煮至沸騰，直到香氣充分散發出來。隨後，加入步驟1中處理好的乾貝，並將火力調至極小，慢慢煮至乾貝表面呈現白色。如果在烹煮過程中擔心會燒焦，可以適量加入少許昆布柴魚高湯。
Pour in the dashi stock, increase to medium heat, and stir continuously while reducing the sauce. Serve.
倒入剩餘的昆布柴魚高湯，將火力轉為中火，一邊攪拌一邊加熱，直到湯汁收濃即可完成。 小撇步： - 這些珍珠貝乾貝是養殖珍珠後所留下的可食用部分。 - 烹煮時如果過度加熱，乾貝容易變得老硬，但只要事先用肉錘拍鬆，就能完全避免這個問題。 - 珍珠貝本身帶有濃郁的海味，搭配鹹檸檬不僅能有效去除腥味，更能大大提升整道菜的鮮美風味。
